Herbert Adams
Slow-Cooked Beef & Pepper Pie with

Rustic Rosemary and Blue Cheese Wedges



Prep Time

30 min

Cook Time

60 min

1 or 2 of your favourite Herbert Adams Slow-Cooked Chunky Beef  Pie Varieties

2 large Royal Blue or Desiree potatoes, unpleeled, cut into thick wedges 
Olive oil spray
2 sprigs of rosemary
Salt flakes
30 g wild baby rocket 
30-50g blue cheese, crumbled 

1. Preheat oven to 170°C. Remove the pies from pack and place on an oven tray. If frozen, heat for approximately 50-60 minutes. If thawed, heat for approximately 30-35 minutes.
2. Place the wedges onto a lined tray; spray well with oil the sprinkle rosemary leaves and a little salt. Bake at 180° for 30-35 minutes until the wedges are tender and golden.
3. Place the wedges onto dinner plates then top with a little rocket and blue cheese. Serve immediately with Slow-Cooked Chunky Beef and Pepper Pies.



If using the fan force option on your oven, remember to reduce the temperature of the oven by 20°C.

If you prefer, replace Blue Cheese with Goats Cheese


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